more veggies, please!

3 ½ hours total – makes 2 medium pizzas ½ cup extra olive oil, plus more as needed 4 garlic cloves, finely minced 1 cup freshly grated Parmigiano-Reggiano 2 cups fontina, diced (12 oz) 1 ½ cups fresh ricotta (12 oz) 4 cups mixed fresh wild mushrooms, brushed clean and sliced 2 potatoes, scrubbed clean and thinly sliced optional: 4 eggs whole wheat pizza dough (see below) 1. Prepare pizza dough the morning before you plan to make your pizzas. Divide dough into three rounds, save one for another time as this recipe is for two pizzas. 2. Place pizza stone (once I pay off all my grad school tuition) or baking sheet  (that’s more like it) on the lowest oven rack. Preheat oven to 500ºF and let the stone get very hot. 3. In a small bowl, combine the oil and garlic. 4. Form pizza crust. For the next steps, divide ingredients among the two pizzas. Spread the Parmesan and fontina on each dough round, then crumble a quarter of the ricot...

While I studied abroad in college, I decided to visit Eastern Spain for a couple of days. The most ubiquitous vegetarian option was tortilla española. Unfortunately, the slices I was served were always on the cold side of room temperature, a little hard because they were cooked hours beforehand, and generously sprinkled with paprika as an excuse for their mediocrity. I hadn't had tortilla española since, until Hurricane Irene passed through New York. Dave was in full emergency mode, duct taping things shut, and filling up our bathtub and every other receptacle in the house with tap water. He also insisted that we cook everything in our fridge. All I wanted to do was watch Edward Scissorhands and take a nap. But he looked so busy and earnest, I couldn't not help him. Our perishable items were eggs, butter, and potatoes (these are not really perishable; we could always save them to grow a victory garden after the zombie apocalypse). Anyway, all the grocery stores were closed, so...

1 hr 40 min – makes 12 servings 6 tablespoons (3/4 stick) butter, room temperature, divided 2 1/4 pounds Yukon Gold potatoes, rinsed 1 1/2 pounds red-skinned sweet potatoes (yams), peeled 2 cups whole milk 1 garlic clove, pressed 1 tablespoon kosher salt 2 teaspoons fresh thyme leaves 1 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 cup whipping cream 1. Preheat oven to 400°F. Coat 13x9x2-inch glass baking dish with 2 tablespoons butter. 2. Thinly slice all potatoes; place in prepared dish. 3. Bring milk and next 5 ingredients to boil in medium saucepan; pour over potatoes. Dot with 2 tablespoons butter. Cover with foil. Bake until potatoes are tender and milk is almost absorbed, about 50 minutes. 4. Bring cream to boil in saucepan. Uncover potatoes, pour cream over, and dot with 2 tablespoons butter. Bake uncovered until top is golden brown in spots, about 25 minutes. Cool slightly. from bon appétit